Matambre - Stuffed Rolled Beef Recipe
Matambre - Stuffed Rolled Beef
Flavors of Argentina
Total time: more than 2 hours

Preheat oven to 180°C. (350°F.)
Prep. time: 15 minutes
Marinating time: About 12 hours or overnight
Cooking time: About 2 hours or longer, depending on the cut

Difficulty: Easy
Chef's Note

This is a traditional dish that can be served either hot or cold. Its name literally means "kills hunger."

Matambre is made with beef or poultry.

For 6 servings

- 1.3 kg (3 lb.) Beef flank steak or other braising cut
- 1 onion, coarsely chopped
- 60 ml (1/4 cup) wine vinegar
- Salt, pepper, thyme and parsley

- 450 g (1 lb.) Spinach
- 375 ml (1 1/2 cups) fresh breadcrumbs
- 3 tbsp. milk
- 4 slices of bacon
- 4 carrots
- 5 hardboiled eggs
- 125 ml (1/2 cup) peas
- 500 ml (2 cups) beef broth
- 250 ml (1 cup) water
- Salt and pepper
  1. In a deep dish, marinate the beef overnight with the vinegar, onion, parsley, thyme, salt and pepper;
  2. the next day, cut the carrots into thin sticks, cook in boiling water;
  3. cut the bacon into small pieces and fry in a skillet until crispy.

Assembly and cooking

  1. Spread the beef flank out on a work surface; if it is too thick, butterfly it (i.e., slice it horizontally almost all the way through and open it up like a book);
  2. cover with the spinach leaves;
  3. in a bowl, combine the breadcrumbs, peas, bacon bits, milk, salt and pepper; spread the mixture over the spinach;
  4. spread the carrots over top; arrange the hard boiled eggs in a line down the centre;
  5. roll up tightly; tie like a roast; place in a pot and add the broth and water;
  6. cook for 90 minutes or longer in a 180° C (350° F) oven until the meat is tender;
  7. let rest 10 minutes; remove the string; slice and serve hot with the cooking juices, or cold, either plain or with a mustardy mayonnaise.
More recipe ideas

Photo : Matambre artesanal de carne y pollo - product sold by Mercado Libre in Argentina

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